beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.xml

   1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>7B₁ - Ginger Wheat</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>American Wheat or Rye Beer</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>Light Hybrid Beer</CATEGORY>
  12    <CATEGORY_NUMBER>6</CATEGORY_NUMBER>
  13    <STYLE_LETTER>D</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.04000e+00</OG_MIN>
  17    <OG_MAX>1.05500e+00</OG_MAX>
  18    <FG_MIN>1.00800e+00</FG_MIN>
  19    <FG_MAX>1.01300e+00</FG_MAX>
  20    <IBU_MIN>1.50000e+01</IBU_MIN>
  21    <IBU_MAX>3.00000e+01</IBU_MAX>
  22    <COLOR_MIN>3.00000e+00</COLOR_MIN>
  23    <COLOR_MAX>6.00000e+00</COLOR_MAX>
  24    <ABV_MIN>4.00000e+00</ABV_MIN>
  25    <ABV_MAX>5.50000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.</NOTES>
  29    <PROFILE>Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. </PROFILE>
  30    <INGREDIENTS>Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn't a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23).</INGREDIENTS>
  31    <EXAMPLES>Bell's Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Clinton Ebadi</BREWER>
  34   <BATCH_SIZE>2.27125e+01</BATCH_SIZE>
  35   <BOIL_SIZE>2.26103e+01</BOIL_SIZE>
  36   <BOIL_TIME>0.00000e+00</BOIL_TIME>
  37   <EFFICIENCY>8.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Chinook</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>1.00000e+01</ALPHA>
  43     <AMOUNT>1.50000e-03</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>6.00000e+01</TIME>
  46     <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>3.50000e+00</BETA>
  50     <HSI>6.80000e+01</HSI>
  51     <ORIGIN>US</ORIGIN>
  52     <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
  53     <HUMULENE>2.05000e+01</HUMULENE>
  54     <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
  55     <COHUMULONE>3.20000e+01</COHUMULONE>
  56     <MYRCENE>3.75000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Sorachi Ace</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>1.21000e+01</ALPHA>
  62     <AMOUNT>1.41748e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>5.00000e+00</TIME>
  65     <NOTES></NOTES>
  66     <TYPE>Both</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>0.00000e+00</BETA>
  69     <HSI>0.00000e+00</HSI>
  70     <ORIGIN></ORIGIN>
  71     <SUBSTITUTES></SUBSTITUTES>
  72     <HUMULENE>0.00000e+00</HUMULENE>
  73     <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
  74     <COHUMULONE>0.00000e+00</COHUMULONE>
  75     <MYRCENE>0.00000e+00</MYRCENE>
  76    </HOP>
  77    <HOP>
  78     <NAME>Sorachi Ace</NAME>
  79     <VERSION>1</VERSION>
  80     <ALPHA>1.21000e+01</ALPHA>
  81     <AMOUNT>1.41748e-02</AMOUNT>
  82     <USE>Boil</USE>
  83     <TIME>2.00000e+01</TIME>
  84     <NOTES></NOTES>
  85     <TYPE>Both</TYPE>
  86     <FORM>Pellet</FORM>
  87     <BETA>0.00000e+00</BETA>
  88     <HSI>0.00000e+00</HSI>
  89     <ORIGIN></ORIGIN>
  90     <SUBSTITUTES></SUBSTITUTES>
  91     <HUMULENE>0.00000e+00</HUMULENE>
  92     <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
  93     <COHUMULONE>0.00000e+00</COHUMULONE>
  94     <MYRCENE>0.00000e+00</MYRCENE>
  95    </HOP>
  96    <HOP>
  97     <NAME>Sorachi Ace</NAME>
  98     <VERSION>1</VERSION>
  99     <ALPHA>1.21000e+01</ALPHA>
 100     <AMOUNT>1.41748e-02</AMOUNT>
 101     <USE>Boil</USE>
 102     <TIME>0.00000e+00</TIME>
 103     <NOTES></NOTES>
 104     <TYPE>Both</TYPE>
 105     <FORM>Pellet</FORM>
 106     <BETA>0.00000e+00</BETA>
 107     <HSI>0.00000e+00</HSI>
 108     <ORIGIN></ORIGIN>
 109     <SUBSTITUTES></SUBSTITUTES>
 110     <HUMULENE>0.00000e+00</HUMULENE>
 111     <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
 112     <COHUMULONE>0.00000e+00</COHUMULONE>
 113     <MYRCENE>0.00000e+00</MYRCENE>
 114    </HOP>
 115   </HOPS>
 116   <FERMENTABLES>
 117    <FERMENTABLE>
 118     <NAME>Rice Hulls</NAME>
 119     <VERSION>1</VERSION>
 120     <TYPE>Adjunct</TYPE>
 121     <AMOUNT>4.53592e-01</AMOUNT>
 122     <YIELD>0.00000e+00</YIELD>
 123     <COLOR>0.00000e+00</COLOR>
 124     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 125     <ORIGIN>US</ORIGIN>
 126     <SUPPLIER></SUPPLIER>
 127     <NOTES></NOTES>
 128     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 129     <MOISTURE>0.00000e+00</MOISTURE>
 130     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 131     <PROTEIN>0.00000e+00</PROTEIN>
 132     <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
 133     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 134     <IS_MASHED>FALSE</IS_MASHED>
 135     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 136    </FERMENTABLE>
 137    <FERMENTABLE>
 138     <NAME>White Wheat Malt</NAME>
 139     <VERSION>1</VERSION>
 140     <TYPE>Grain</TYPE>
 141     <AMOUNT>2.83495e+00</AMOUNT>
 142     <YIELD>8.60000e+01</YIELD>
 143     <COLOR>2.00000e+00</COLOR>
 144     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 145     <ORIGIN>US</ORIGIN>
 146     <SUPPLIER></SUPPLIER>
 147     <NOTES></NOTES>
 148     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 149     <MOISTURE>0.00000e+00</MOISTURE>
 150     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 151     <PROTEIN>0.00000e+00</PROTEIN>
 152     <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
 153     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 154     <IS_MASHED>TRUE</IS_MASHED>
 155     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 156    </FERMENTABLE>
 157    <FERMENTABLE>
 158     <NAME>Pale Malt (2 Row) US</NAME>
 159     <VERSION>1</VERSION>
 160     <TYPE>Grain</TYPE>
 161     <AMOUNT>1.24738e+00</AMOUNT>
 162     <YIELD>7.90000e+01</YIELD>
 163     <COLOR>2.00000e+00</COLOR>
 164     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 165     <ORIGIN>US</ORIGIN>
 166     <SUPPLIER></SUPPLIER>
 167     <NOTES>A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages.</NOTES>
 168     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 169     <MOISTURE>0.00000e+00</MOISTURE>
 170     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 171     <PROTEIN>0.00000e+00</PROTEIN>
 172     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 173     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 174     <IS_MASHED>TRUE</IS_MASHED>
 175     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 176    </FERMENTABLE>
 177    <FERMENTABLE>
 178     <NAME>Caramel/Crystal Malt - 20L</NAME>
 179     <VERSION>1</VERSION>
 180     <TYPE>Grain</TYPE>
 181     <AMOUNT>1.13398e-01</AMOUNT>
 182     <YIELD>7.50000e+01</YIELD>
 183     <COLOR>2.00000e+01</COLOR>
 184     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 185     <ORIGIN>US</ORIGIN>
 186     <SUPPLIER></SUPPLIER>
 187     <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
 188     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 189     <MOISTURE>0.00000e+00</MOISTURE>
 190     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 191     <PROTEIN>0.00000e+00</PROTEIN>
 192     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 193     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 194     <IS_MASHED>TRUE</IS_MASHED>
 195     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 196    </FERMENTABLE>
 197    <FERMENTABLE>
 198     <NAME>Pale Malt (6 Row) US</NAME>
 199     <VERSION>1</VERSION>
 200     <TYPE>Grain</TYPE>
 201     <AMOUNT>1.13398e-01</AMOUNT>
 202     <YIELD>7.60000e+01</YIELD>
 203     <COLOR>2.00000e+00</COLOR>
 204     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 205     <ORIGIN>US</ORIGIN>
 206     <SUPPLIER></SUPPLIER>
 207     <NOTES>This malt variety forms six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. 6-Row also has greater husks per weight ratio than 2-Row. Protein rest recommended to avoid chill-haze.</NOTES>
 208     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 209     <MOISTURE>0.00000e+00</MOISTURE>
 210     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 211     <PROTEIN>0.00000e+00</PROTEIN>
 212     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 213     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 214     <IS_MASHED>TRUE</IS_MASHED>
 215     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 216    </FERMENTABLE>
 217   </FERMENTABLES>
 218   <MISCS>
 219    <MISC>
 220     <NAME>Irish Moss</NAME>
 221     <VERSION>1</VERSION>
 222     <TYPE>Fining</TYPE>
 223     <USE>Boil</USE>
 224     <TIME>1.50000e+01</TIME>
 225     <AMOUNT>1.47868e-02</AMOUNT>
 226     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 227     <USE_FOR></USE_FOR>
 228     <NOTES></NOTES>
 229    </MISC>
 230    <MISC>
 231     <NAME>Yeast Nutrient</NAME>
 232     <VERSION>1</VERSION>
 233     <TYPE>Other</TYPE>
 234     <USE>Boil</USE>
 235     <TIME>1.50000e+01</TIME>
 236     <AMOUNT>2.20000e-03</AMOUNT>
 237     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 238     <USE_FOR></USE_FOR>
 239     <NOTES></NOTES>
 240    </MISC>
 241    <MISC>
 242     <NAME>Ginger (shaved)</NAME>
 243     <VERSION>1</VERSION>
 244     <TYPE>Spice</TYPE>
 245     <USE>Boil</USE>
 246     <TIME>1.50000e+01</TIME>
 247     <AMOUNT>5.66990e-02</AMOUNT>
 248     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 249     <USE_FOR></USE_FOR>
 250     <NOTES></NOTES>
 251    </MISC>
 252    <MISC>
 253     <NAME>Chamomile</NAME>
 254     <VERSION>1</VERSION>
 255     <TYPE>Herb</TYPE>
 256     <USE>Boil</USE>
 257     <TIME>1.00000e+01</TIME>
 258     <AMOUNT>1.99864e-02</AMOUNT>
 259     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 260     <USE_FOR></USE_FOR>
 261     <NOTES></NOTES>
 262    </MISC>
 263    <MISC>
 264     <NAME>Ginger (shaved)</NAME>
 265     <VERSION>1</VERSION>
 266     <TYPE>Spice</TYPE>
 267     <USE>Boil</USE>
 268     <TIME>3.00000e+01</TIME>
 269     <AMOUNT>2.83495e-02</AMOUNT>
 270     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 271     <USE_FOR></USE_FOR>
 272     <NOTES></NOTES>
 273    </MISC>
 274   </MISCS>
 275   <YEASTS>
 276    <YEAST>
 277     <NAME>Safale S-05</NAME>
 278     <VERSION>1</VERSION>
 279     <TYPE>Ale</TYPE>
 280     <FORM>Dry</FORM>
 281     <AMOUNT>1.10000e-02</AMOUNT>
 282     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 283     <LABORATORY>Safale</LABORATORY>
 284     <PRODUCT_ID></PRODUCT_ID>
 285     <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
 286     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 287     <FLOCCULATION>Low</FLOCCULATION>
 288     <ATTENUATION>7.50000e+01</ATTENUATION>
 289     <NOTES></NOTES>
 290     <BEST_FOR></BEST_FOR>
 291     <TIMES_CULTURED>0</TIMES_CULTURED>
 292     <MAX_REUSE>0</MAX_REUSE>
 293     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 294    </YEAST>
 295   </YEASTS>
 296   <WATERS/>
 297   <MASH>
 298    <NAME>wth</NAME>
 299    <VERSION>1</VERSION>
 300    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 301    <MASH_STEPS>
 302     <MASH_STEP>
 303      <NAME>first</NAME>
 304      <VERSION>1</VERSION>
 305      <TYPE>Infusion</TYPE>
 306      <INFUSE_AMOUNT>1.12389e+01</INFUSE_AMOUNT>
 307      <STEP_TEMP>6.61111e+01</STEP_TEMP>
 308      <STEP_TIME>6.00000e+01</STEP_TIME>
 309      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 310      <END_TEMP>6.61111e+01</END_TEMP>
 311      <INFUSE_TEMP>7.59533e+01</INFUSE_TEMP>
 312      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 313     </MASH_STEP>
 314     <MASH_STEP>
 315      <NAME>Top  Up</NAME>
 316      <VERSION>1</VERSION>
 317      <TYPE>Infusion</TYPE>
 318      <INFUSE_AMOUNT>3.78541e+00</INFUSE_AMOUNT>
 319      <STEP_TEMP>7.66667e+01</STEP_TEMP>
 320      <STEP_TIME>1.00000e+01</STEP_TIME>
 321      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 322      <END_TEMP>7.66667e+01</END_TEMP>
 323      <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
 324      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 325     </MASH_STEP>
 326     <MASH_STEP>
 327      <NAME>Final Batch Sparge</NAME>
 328      <VERSION>1</VERSION>
 329      <TYPE>Infusion</TYPE>
 330      <INFUSE_AMOUNT>1.32489e+01</INFUSE_AMOUNT>
 331      <STEP_TEMP>7.66667e+01</STEP_TEMP>
 332      <STEP_TIME>1.50000e+01</STEP_TIME>
 333      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 334      <END_TEMP>7.66667e+01</END_TEMP>
 335      <INFUSE_TEMP>7.66667e+01</INFUSE_TEMP>
 336      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 337     </MASH_STEP>
 338    </MASH_STEPS>
 339    <NOTES></NOTES>
 340    <TUN_TEMP>2.22222e+01</TUN_TEMP>
 341    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 342    <PH>7.00000e+00</PH>
 343    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 344    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 345    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 346   </MASH>
 347   <INSTRUCTIONS>
 348    <INSTRUCTION>
 349     <NAME>Add grains</NAME>
 350     <DIRECTIONS>Add 6.250 lb White Wheat Malt, 2.750 lb Pale Malt (2 Row) US, 4.000 oz Caramel/Crystal Malt - 20L, 4.000 oz Pale Malt (6 Row) US, to the mash tun.</DIRECTIONS>
 351     <HAS_TIMER>FALSE</HAS_TIMER>
 352     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 353     <COMPLETED>FALSE</COMPLETED>
 354     <INTERVAL>0.00000e+00</INTERVAL>
 355    </INSTRUCTION>
 356    <INSTRUCTION>
 357     <NAME>Heat water</NAME>
 358     <DIRECTIONS>Bring 2.969 gal water to 168.716 F, 1.000 gal water to 212.000 F, 3.500 gal water to 170.000 F, for upcoming infusions.</DIRECTIONS>
 359     <HAS_TIMER>FALSE</HAS_TIMER>
 360     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 361     <COMPLETED>FALSE</COMPLETED>
 362     <INTERVAL>0.00000e+00</INTERVAL>
 363    </INSTRUCTION>
 364    <INSTRUCTION>
 365     <NAME>Infusion - first</NAME>
 366     <DIRECTIONS>Add 2.969 gal water at 168.716 F to mash to bring it to 151.000 F. Hold for 60.000 min.</DIRECTIONS>
 367     <HAS_TIMER>FALSE</HAS_TIMER>
 368     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 369     <COMPLETED>FALSE</COMPLETED>
 370     <INTERVAL>8.50000e+01</INTERVAL>
 371    </INSTRUCTION>
 372    <INSTRUCTION>
 373     <NAME>Infusion - Top  Up</NAME>
 374     <DIRECTIONS>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</DIRECTIONS>
 375     <HAS_TIMER>FALSE</HAS_TIMER>
 376     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 377     <COMPLETED>FALSE</COMPLETED>
 378     <INTERVAL>2.50000e+01</INTERVAL>
 379    </INSTRUCTION>
 380    <INSTRUCTION>
 381     <NAME>Infusion - Final Batch Sparge</NAME>
 382     <DIRECTIONS>Add 3.500 gal water at 170.000 F to mash to bring it to 170.000 F. Hold for 15.000 min.</DIRECTIONS>
 383     <HAS_TIMER>FALSE</HAS_TIMER>
 384     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 385     <COMPLETED>FALSE</COMPLETED>
 386     <INTERVAL>1.50000e+01</INTERVAL>
 387    </INSTRUCTION>
 388    <INSTRUCTION>
 389     <NAME>Start boil</NAME>
 390     <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
 391     <HAS_TIMER>FALSE</HAS_TIMER>
 392     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 393     <COMPLETED>FALSE</COMPLETED>
 394     <INTERVAL>6.00000e+01</INTERVAL>
 395    </INSTRUCTION>
 396    <INSTRUCTION>
 397     <NAME>Boil/steep fermentables</NAME>
 398     <DIRECTIONS>Boil or steep 16.000 oz Rice Hulls, .</DIRECTIONS>
 399     <HAS_TIMER>FALSE</HAS_TIMER>
 400     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 401     <COMPLETED>FALSE</COMPLETED>
 402     <INTERVAL>6.00000e+01</INTERVAL>
 403    </INSTRUCTION>
 404    <INSTRUCTION>
 405     <NAME>Hop addition</NAME>
 406     <DIRECTIONS>Put 0.050 oz Chinook into boil for 60.000 min.</DIRECTIONS>
 407     <HAS_TIMER>FALSE</HAS_TIMER>
 408     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 409     <COMPLETED>FALSE</COMPLETED>
 410     <INTERVAL>6.00000e+01</INTERVAL>
 411    </INSTRUCTION>
 412    <INSTRUCTION>
 413     <NAME>Misc addition</NAME>
 414     <DIRECTIONS>Put 1.000 oz Ginger (shaved) into boil for 30.000 min.</DIRECTIONS>
 415     <HAS_TIMER>FALSE</HAS_TIMER>
 416     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 417     <COMPLETED>FALSE</COMPLETED>
 418     <INTERVAL>3.00000e+01</INTERVAL>
 419    </INSTRUCTION>
 420    <INSTRUCTION>
 421     <NAME>Hop addition</NAME>
 422     <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 20.000 min.</DIRECTIONS>
 423     <HAS_TIMER>FALSE</HAS_TIMER>
 424     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 425     <COMPLETED>FALSE</COMPLETED>
 426     <INTERVAL>2.00000e+01</INTERVAL>
 427    </INSTRUCTION>
 428    <INSTRUCTION>
 429     <NAME>Misc addition</NAME>
 430     <DIRECTIONS>Put 2.000 oz Ginger (shaved) into boil for 15.000 min.</DIRECTIONS>
 431     <HAS_TIMER>FALSE</HAS_TIMER>
 432     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 433     <COMPLETED>FALSE</COMPLETED>
 434     <INTERVAL>1.50000e+01</INTERVAL>
 435    </INSTRUCTION>
 436    <INSTRUCTION>
 437     <NAME>Misc addition</NAME>
 438     <DIRECTIONS>Put 0.078 oz Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
 439     <HAS_TIMER>FALSE</HAS_TIMER>
 440     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 441     <COMPLETED>FALSE</COMPLETED>
 442     <INTERVAL>1.50000e+01</INTERVAL>
 443    </INSTRUCTION>
 444    <INSTRUCTION>
 445     <NAME>Misc addition</NAME>
 446     <DIRECTIONS>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
 447     <HAS_TIMER>FALSE</HAS_TIMER>
 448     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 449     <COMPLETED>FALSE</COMPLETED>
 450     <INTERVAL>1.50000e+01</INTERVAL>
 451    </INSTRUCTION>
 452    <INSTRUCTION>
 453     <NAME>Misc addition</NAME>
 454     <DIRECTIONS>Put 0.705 oz Chamomile into boil for 10.000 min.</DIRECTIONS>
 455     <HAS_TIMER>FALSE</HAS_TIMER>
 456     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 457     <COMPLETED>FALSE</COMPLETED>
 458     <INTERVAL>1.00000e+01</INTERVAL>
 459    </INSTRUCTION>
 460    <INSTRUCTION>
 461     <NAME>Hop addition</NAME>
 462     <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 5.000 min.</DIRECTIONS>
 463     <HAS_TIMER>FALSE</HAS_TIMER>
 464     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 465     <COMPLETED>FALSE</COMPLETED>
 466     <INTERVAL>5.00000e+00</INTERVAL>
 467    </INSTRUCTION>
 468    <INSTRUCTION>
 469     <NAME>Hop addition</NAME>
 470     <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 0.000 s.</DIRECTIONS>
 471     <HAS_TIMER>FALSE</HAS_TIMER>
 472     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 473     <COMPLETED>FALSE</COMPLETED>
 474     <INTERVAL>0.00000e+00</INTERVAL>
 475    </INSTRUCTION>
 476    <INSTRUCTION>
 477     <NAME>Post boil</NAME>
 478     <DIRECTIONS>You should have 5.511 gal wort post-boil.
 479 You anticipate losing 1.000 qt to trub and chiller loss.
 480 Add 3.000 qt top up water into primary.
 481 The final volume in the primary is 6.011 gal.</DIRECTIONS>
 482     <HAS_TIMER>FALSE</HAS_TIMER>
 483     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 484     <COMPLETED>FALSE</COMPLETED>
 485     <INTERVAL>0.00000e+00</INTERVAL>
 486    </INSTRUCTION>
 487    <INSTRUCTION>
 488     <NAME>Pitch yeast</NAME>
 489     <DIRECTIONS>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
 490     <HAS_TIMER>FALSE</HAS_TIMER>
 491     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 492     <COMPLETED>FALSE</COMPLETED>
 493     <INTERVAL>0.00000e+00</INTERVAL>
 494    </INSTRUCTION>
 495    <INSTRUCTION>
 496     <NAME>Ferment</NAME>
 497     <DIRECTIONS>Let ferment until FG is 1.012.</DIRECTIONS>
 498     <HAS_TIMER>FALSE</HAS_TIMER>
 499     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 500     <COMPLETED>FALSE</COMPLETED>
 501     <INTERVAL>0.00000e+00</INTERVAL>
 502    </INSTRUCTION>
 503    <INSTRUCTION>
 504     <NAME>Transfer to secondary</NAME>
 505     <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
 506     <HAS_TIMER>FALSE</HAS_TIMER>
 507     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 508     <COMPLETED>FALSE</COMPLETED>
 509     <INTERVAL>0.00000e+00</INTERVAL>
 510    </INSTRUCTION>
 511   </INSTRUCTIONS>
 512   <BREWNOTES/>
 513   <ASST_BREWER>Steve Killen</ASST_BREWER>
 514   <EQUIPMENT>
 515    <NAME>clinton 6 gal batch</NAME>
 516    <VERSION>1</VERSION>
 517    <BOIL_SIZE>2.26093e+01</BOIL_SIZE>
 518    <BATCH_SIZE>2.27125e+01</BATCH_SIZE>
 519    <TUN_VOLUME>1.93056e+01</TUN_VOLUME>
 520    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 521    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 522    <TOP_UP_WATER>2.83906e+00</TOP_UP_WATER>
 523    <TRUB_CHILLER_LOSS>9.46353e-01</TRUB_CHILLER_LOSS>
 524    <EVAP_RATE>0.00000e+00</EVAP_RATE>
 525    <REAL_EVAP_RATE>1.78955e+00</REAL_EVAP_RATE>
 526    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 527    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 528    <LAUTER_DEADSPACE>9.46353e-01</LAUTER_DEADSPACE>
 529    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 530    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 531    <NOTES></NOTES>
 532    <ABSORPTION>1.08500e+00</ABSORPTION>
 533    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 534   </EQUIPMENT>
 535   <NOTES>&lt;p>Collected 5.25 gal wort post boil @ 1.054 (= 5.5 gal @ 1.049). Forgot to put the chamomile into a hop sock ... chamomile likes to distintegrate and lots of it ended up in the fermenter, and then into even the bottling bucket. Despite this, everything seemed on-par with the first batch.&lt;/p>
 536
 537
 538 &lt;h1>2011-08-01&lt;/h1>
 539
 540 Finally bottling (much later than intended, but I guess this just got a proper aging...)
 541
 542 5.5 gal into the fermenter, assuming 2 quarts loss.
 543
 544 5.25 gal @ 73F, 3 vol co2 = 6.864 oz corn sugar</NOTES>
 545   <TASTE_NOTES>Basically as good as Batch A. Alas, the ginger zing I was going for is still milder than I'd prefer... and the lemon from the sorachi ace is a bit understated. Tasty, but I can do better.</TASTE_NOTES>
 546   <TASTE_RATING>3.50000e+01</TASTE_RATING>
 547   <OG>1.04868e+00</OG>
 548   <FG>1.01217e+00</FG>
 549   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 550   <PRIMARY_AGE>2.70000e+01</PRIMARY_AGE>
 551   <PRIMARY_TEMP>1.77778e+01</PRIMARY_TEMP>
 552   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 553   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 554   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 555   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 556   <AGE>0.00000e+00</AGE>
 557   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 558   <DATE>07/05/2011</DATE>
 559   <CARBONATION>3.00000e+00</CARBONATION>
 560   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 561   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 562   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 563   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 564   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 565  </RECIPE>
 566 </RECIPES>